Easy southwestern black bean and corn salsa made with canned black beans, corn, bell pepper, onion and jalapeno. Delicious as a dip or a side dish!
Chips and dip. Texas hospitality at its finest y’all.
Everybody has their signature salsa, guacamole, queso etc. Torchy’s Tacos has the glorious Green Chile Queso. Hands down my favorite queso in the state and so much mystery surrounding what ingredients go into the golden concoction. I once heard that they kept the recipe guarded and prepared said queso behind a curtain. Chuy’s has their Jalapeno Ranch (or you can try my lightened version!) And then there is the ubiquitous red salsa with infinite flavor variations.
Healthy Black Bean and Corn Salsa
But sometimes the occasion calls for a dip with a little more sustenance. Black beans, sweet corn, and red bell peppers are the backbone of this salsa. Packed with protein, fiber and antioxidants from the black beans this is sure to keep you feeling full longer.
This salsa is also delicious on top of salads, with a spoon straight out of the bowl, or on top of quinoa. Definitely not to be limited to serving with tortilla chips. I often get asked my “go-to” recipes for healthy eating and this is one of them because it is filling, yet light, and packed with my favorite spice – cumin!
- Canned Black Beans – Be sure to drain and rinse the black beans in a colander before you add them. You can also substitute a can of pinto beans or black-eyed peas.
- Corn – I use canned corn but thawed frozen corn will work too.
- Red Bell Pepper – The red bell pepper adds some nice color and crunch. The recipe would also work with an orange, yellow or green bell pepper.
- Jalapeno – The recipe calls for one large jalapeno minced. If you like things spicy, add more!
- Onion –You can use a red, white or yellow onion.
- Lime Juice – Takes about the juice of one lime.
- Cilantro – I use only the cilantro leaves in this recipe. The cilantro can easily be omitted for those who do not like.
- Spices: Chili powder, ground cumin and salt. Adjust salt to taste.
How to Make
- Drain and rinse black beans in a colander; drain corn.
- Chop the bell pepper, jalapeno, onion and cilantro. Juice the lime.
- Combine black beans, corn, and vegetables in a mixing bowl. Sprinkle seasoning and lime juice on top. Fold in cilantro.
- Store in the refrigerator.
- Swap pinto beans or black-eyed peas for the black beans in the recipe.
- Top the Black Bean and Corn Salsa with cotija or feta cheese for some added saltiness.
- Add an chopped avocado to the salsa.
Storage and Serving
Store dip refrigerated in an air-tight container. Best if eaten within two days.
Serving ideas include as a dip with tortilla chips, as a side dish, or as a salad topping.
Southwestern Black Bean and Corn Salsa
- 1 - 15 oz. can Black Beans rinsed and drained
- 1 - 14 oz. can Sweet Corn Kernels drained
- ⅔ cup Red Bell Pepper diced
- 2 Tbsp. Jalapeno diced
- ½ cup Onion diced
- 1 Tbsp. Lime juice
- ½ tsp. Cumin
- ½ tsp. Chili Powder
- ½ tsp. Salt
- 3 Tbsp. Cilantro chopped
- In medium bowl, mix together all ingredients.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend.
Black Bean and Corn Salsa – quick, easy and healthy! Enjoy this recipe and as always thanks for stopping by!
Southwestern Black Bean and Corn Salsa was originally published on My TX Kitchen in July 2015. Updated in July 2022 with additional text and new pictures.